作物学报 ›› 2020, Vol. 46 ›› Issue (4): 491-502.doi: 10.3724/SP.J.1006.2020.91050
ZHANG Ping-Ping,YAO Jin-Bao,WANG Hua-Dun,SONG Gui-Cheng,JIANG Peng,ZHANG Peng,MA Hong-Xiang()
摘要:
明确软麦品种在大田生产中的品质表现和品质育种筛选指标, 对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系), 鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成, 开展3个试验点次的大田种植, 分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明, 不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999), 部分品种(系)的沉淀值达标, 所有样本的籽粒硬度和吸水率全部达标。相关性分析表明, 籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r ≤ -0.520)或极显著(r ≤ -0.652)负相关, 相关系数分别为-0.657、-0.601、-0.617、-0.659、-0.676、-0.857、-0.726、-0.616、-0.546、-0.541和-0.637。多元回归方程显示, 水溶剂保持力可解释饼干直径变异的73.76%, 与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上, 降低面筋强度和面粉综合吸水特性是软麦育种的主要目标, 水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。
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